Lemon and raspberry marbled donut

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Lemon marbled and raspberry donut ...

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Lemon and raspberry marble cake

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Difficulty: easy

Time: 20 minutes (plus baking time about 45 min)

Quantity: 12/15 people (ring cake mold 24 cm diameter)

Category: Baked cakes and plum cakes

Ingredients

MIXTURE

350 g cake flour (type 00)
90 g potato starch
7 g baking powder
7 g baking soda
250 g cane sugar
4 g salt
180 g fresh raspberries
85 g vegetable milk (1)
95 g seed oil (1)
5 g apple vinegar or similar
85 g lemon juice
180 g vegetable milk (2)
95 g seed oil (2)
Zest of 1 lemon

DECORATION

icing sugar to decorate

Marble cake

Today we will make a soft, fragrant and 100% vegan donut cake ... with lemon and raspberries.

We will make a marbled ring cake so we will prepare 2 separate mixture, then poured in the mold alternating in order to create this nice marbled effect on the cut.

Perfect for breakfast or a snack, also excellent combined with a scoop of ice cream like this with vanilla or also this raspberry sorbet.

Method

Preheat the oven to 170˚ in static mode.

In a bowl weigh all the dry ingredients then flour, starch, baking powder, baking soda, salt and sugar.

Mix with a whisk, they need to be well combined.

Grease the ring mold with margarine, coconut oil or spray vegetable butter, then cover with a veil of flour.

Weighing fresh raspberries in a jug and blend until you get a nice puree.

Now prepare the mixture number 1 with raspberries.

In a bowl weigh the oil (1), the milk (1), the vinegar and the raspberry puree.
Mix well with a whisk to create an emulsion and then blend the ingredients well.

Now prepare the mixture number 2 with lemon.

In a bowl weigh the oil (2), the milk (2), the lemon juice and the lemon zest.
Mix well with a whisk to create an emulsion and then blend the ingredients well.

Then divide the bowl with the powders into two bowls in equal size, the weight must be the same, therefore about 354 g in each.

Add a part in the raspberry mixture, mix first with a whisk and when there are no more lumps mix with a spatula a few seconds.

Add the second part of dry ingredients into the lemon mixture, mix first with a whisk and when there are no more lumps mix with a spatula a few seconds.

Now pour the two mixture into the mold alternating them.

Once the mixture has been all poured, to obtain the marble effect, mix the mixture making a movement to S with a fork or knife.

Bake in a static oven at 170 ˚ C for about 45 minutes.

Check the baking with a toothpick, if it comes out dry the cake is baked.

Let it cool at least 1 hour at room temperature, then remove the ring, place a plate above the ring cake and turn upside down, remove the mold.

Dust some icing sugar.

Storage

During summer months, store in the refrigerator for 3 days. During cold periods it can be stored at room temperature for 2 days, under a glass bell jar or container.

For a longer conservation, cut all the cake in slices, between one slice and the other insert a piece of parchment paper, then transfer the slices to a plastic container and freeze up to a month. In this way you can defrost one slice at a time when you wish.